Total Time
40mins
Prep 15 mins
Cook 25 mins

a quick but impressive first course that is company worthy.

Ingredients Nutrition

Directions

  1. cut the salmon into 3/4" pieces, set aside.
  2. in a large saucepan melt butter.
  3. add mushrooms and leeks, cook until tender 5-10 minutes.
  4. stir in chicken stock, dill, pepper to taste, bring to a boil.
  5. combine half& half with cornstarch, stir into mushroom mixture.
  6. lower heat to medium, cook until thickened and bubbly.
  7. add salmon, cook 4-5 minutes until salmon flakes easily.
  8. add dry sherry.
  9. garnish with extra dill, if desired.
Most Helpful

A quick, elegant dish with perfectly cooked salmon. The first time I made it as directed, except omitted dill (don't care for it), and added 1/4 cup water with the mushrooms to help them cook down. DH and I agreed it was the tastiest, easiest fish I've ever made! The second time, the grocery store was out of shiitake mushrooms, so I subbed portabellos. Flavor was acceptable, but they turned the sauce an unappetizing gray. So, stick to the shiitakes!

MzMombo March 23, 2004

So quick, so easy, so tasty & so filling! Other than substituting 1% milk (to lower the colsterol) & cooking sherry (I didn't have the real stuff), I followed the recipe exactly & served it with my Wisconsin Cheese Pull Apart Bread. Thanx Chia!

CountryLady February 28, 2004

I also made a few changes to the recipe. I used wild pacific salmon instead of farmed salmon. I had dried shiitake mushrooms already in the house so I used them. That worked for me. I actually made the recipe twice. The first time I used half-and-half. Then I wanted to try something lower in fat. So I substituted coconut milk. The bisque was plenty rich and creamy with the coconut milk. I also used arrowroot starch instead of cornstarch because I think it's less likely to be genetically modified. The first time I made the recipe it tasted a little bland. The second time I added some Old Bay seasoning. That was a good move. It tasted great.

Adam R. September 25, 2013